Lamb with sweet potatoes and cranberries serves four
LAMB: 2 racks of lamb ½ cup rosemary (chopped) ½ cup thyme ½ cup salt ½ cup pepper
SWEET POTATOES: 2 pieces sweet potatoes ½ cup mushrooms (roasted) ¼ cup cranberries ½ cup Brussels sprout (leaves) 3 tablespoons butter 1 tablespoon thyme (chopped) 2 ounces chicken stock
SAUCE: ¼ cup cranberries (dried) 2 tablespoons hibiscuses ½ cup rosemary (chopped) 2 cups demi-glace 1 piece cheesecloth 1 bottle red wine
Lamb: Apply a mixture of all four ingredients on the lamb. Sear and finish cooking in oven at 400 degrees. Initial potato preparation: Slow roast two potatoes in oven at 300 degrees. Cook one potato for approximately 45 minutes or until it is cooked but not completely (you will make cubes out of this potato). Cook the other potato until a brown form from the sugars starts to bubble on the outside. First potato prep: Remove the skin and cut only one potato into cubes. All other ingredients should be placed in a pan and warmed until steaming, with the leaves having been cooked by that time. Add the potato cubes with mushrooms, cranberries, and Brussels sprout leaves. Second potato prep: Peel the second potato. Mix this with 2 tablespoons of butter and 2 tablespoons of milk in a mixer until smooth. Season with salt when finished. Sauce: Place the cranberries and hibiscus into the cheesecloth. Next, place filled cheesecloth in the red wine and soak for four hours. Remove the hibiscus and reduce liquid to sec. Finally, add this sauce to the demi-glace and reduce until nape (a sauce that is nape will coat the back of a spoon, and a line drawn through the sauce will remain clear even as the spoon is turned around).
Get the SideDish Newsletter
Dallas' hottest dining news, recipes, and reviews served up fresh to your inbox each week.
There was only one pro team that could realistically be lured to town. And after two years of (very) middling results, the Ad Hoc Committee on Professional Sports Recruitment and Retention delivered.
